You don’t need to give in to Girl Scout cookie temptation when this Keto Samoa Bundt Cake is on hand. It’s a luscious nut-free low carb cake topped with sugar-free caramel, toasted coconut, and chocolate. Divine!
I am mildly obsessed with Girl Scout cookies. Not eating them, mind you. I can honestly say that such a transgression is no longer of any interest to me. I don’t crave any such thing and haven’t in a long time.
But creating Girl Scout cookie-inspired keto treats is so much fun, and this Keto Samoa Bundt Cake is just the latest in a long line of such recipes. I’ve also got Keto Thin Mints, Keto Samoa Bars, and Keto Tagalong Bars too!
And I flatter myself that I am helping you out, by giving you healthier low carb options that satisfy those whims and desires. Because when you have to pass those sweet girls peddling their high carb junk food, it can set off all sorts of food triggers.
Samoa Bundt Cake Inspiration
I actually already have a low carb samoa cake recipe, but after spotting this lovely bundt cake creation on Pinterest, I just HAD to make a keto version.
The great part about bundt cakes is that they are round circles with a hole in the middle, just like the original Samoa Cookies. So they really do look like a giant Girl Scout cookie.
My husband’s favorite cookie might just be that shortbread caramel coconut concoction, and he never tires of the combination. And let me tell you, he loved this Samoa Bundt Cake. He got quite jealous when I shared some with a friend!
How to make a Samoa Bundt Cake
This is a relatively straightforward cake but it does rely on a few of my other keto recipes to come together properly.
The keto bundt cake
Because I wanted to keep this recipe nut-free, I used my coconut flour chocolate cupcakes recipe as the base. It’s tender and delicious, but you must make sure not to over-bake it, as it can become dry.
Make sure it has risen properly but the top should be just firm to the touch when you remove it.
If you prefer an almond flour based cake, try this one from my Chocolate Layer Cake with Sour Cream Frosting.
The keto caramel
My keto caramel sauce is perfection and I really don’t think you can do better than this. For this recipe, you want it to be thicker, so I advise not adding the additional water for the final step.
You also want to wait for it to cool for about 20 minutes. Then use it like a frosting and spread it all over the sides and top of the cake, and into the center well.
You will only need about two thirds of the caramel sauce for spreading over the cake. Keep the rest for drizzling over the individual servings.
The toasted coconut
I find the best way to toast coconut is in a skillet over medium heat. Be sure to choose the shredded variety, not the flaked coconut. And make sure it’s unsweetened with no added sugars.
Then simply spread it evenly in your pan. Be sure to stay near it as it can go from pale to burnt quite quickly. Stir it frequently as it begins to become golden brown.
The chocolate drizzle
What would Samoas be without that lovely drizzle of chocolate? For this recipe, I made just a small amount of chocolate ganache, similar to my mini keto chocolate cake recipe.
I let it cool for a few minutes, and then spooned it into a ziplock bag with the corner snipped off and piped it over the cake. If you don’t want to go to the trouble of piping it, you can simply drizzle it over with a spoon. But I loved the perfection of the piped lines.
More delicious keto bundt cake recipes
- Pecan Pie Bundt Cake
- Keto Kentucky Butter Cake
- Keto Lemon Poppyseed Cake
- White Chocolate Raspberry Bundt Cake
- Pumpkin Spice Mini Bunt Cakes
- Gingerbread Cream Cheese Pound Cake
Samoa Bundt Cake – Keto and Nut-Free
Ingredients
- 1 recipe keto chocolate cupcakes
- 1 cup shredded coconut
- 1 recipe Sugar-Free Caramel Sauce
- 1 ounce unsweetened chocolate finely chopped
- 1 1/2 tbsp powdered Swerve Sweetener
- 1/4 cup heavy whipping cream
- 1/8 tsp vanilla extract
Instructions
- Preheat the oven to 325F and grease a 9 to 12 cup capacity bundt pan very well.
- Prepare the cake batter as directed and pour into the prepared pan, smoothing the top. Bake 40 to 50 minutes, until risen and the top is firm to the touch. Remove and let cool completely in the pan.
- Spread the shredded coconut in a medium skillet over medium heat. Stir frequently until the coconut becomes light golden brown. Remove immediately and set aside.
- Prepare the sugar-free caramel as directed through Step 3. Do not add the water at the end. Let cool at least 20 minutes. Spread 2/3 of the caramel all over the cake, then press the shredded coconut lightly into the caramel, covering the whole cake.
- Place the chocolate and sweetener in a small bowl. Heat the cream (on the stove or in the microwave) until it's bubbling and hot. Pour over the chopped chocolate and let stand a few minutes to melt.
- Add the vanilla extract and whisk until smooth. Place the chocolate in a piping bag or a ziploc bag with a tiny corner snipped off, and pipe lines over the cake.
- Rewarm the remaining caramel sauce at serving and drizzle a little over each piece.
